I love this with chicken, you can use breast or thigh, but I find thighs tender and easy to eat. Shrimp sings in this sauce as does pork or turkey tenderloin.
If you keep a pantry of Asian sauce ingredients you can make this in less time than the wait for take out.
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons oyster sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon peanut oil
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
- 2 tablespoons minced peeled fresh ginger or Garden Gourmet fresh ginger in a tube (found in supermarket produce section)
- 2 cloves garlic, minced
- 2 scallions, thinly sliced
- 1 broccoli crown, cut into small florets
- Whisk together in a small bowl - soy sauce, vinegar, oyster sauce, sesame oil and cornstarch, set aside.
- In a nonstick wok or large skillet, heat peanut oil over high, add chicken and cook until browned, 6 to 8 minutes.
- Add ginger, garlic, scallions, and broccoli and stir fry until broccoli is tender, 2 to 3 minutes.
- Add 1/4 cup water along with soy sauce mixture and cook, stirring, until thickened, about 1 minute.